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Recipe courtesy of Angela Shelf Medearis

Show: Throwdown with Bobby Flay

Episode: Jerk Chicken

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Total:: 1 hr 25 min
Prep:: 25 min
Inactive:: 1 hr

Yield:: 6 servings

Level:: Easy

Ingredients

1 (10-ounce) package frozen corn kernels, thawed
2 (15-ounce) cans black beans or white kidney beans, drained and rinsed
1 large red bell pepper, stemmed, seeded, and diced
1/2 small fresh jalapeno chili, stemmed, seeded, and minced
1/2 cup firmly packed chopped fresh coriander leaves (cilantro)
1/4 cup freshly squeezed lime juice
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions

Combine the corn, beans, bell pepper, jalapeno, cilantro, lime juice, oil, sugar, salt, and pepper in a large bowl. Taste and adjust seasonings. Cover and chill 1 hour or overnight to combine flavors.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Calypso Corn
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 6 servings
Cuisine: caribbean
Ingredients: 1 (10-ounce) package frozen corn kernels, thawed; 2 (15-ounce) cans black beans or white kidney beans, drained and rinsed; 1 large red bell pepper, stemmed, seeded, and diced; 1/2 small fresh jalapeno chili, stemmed, seeded, and minced; 1/2 cup firmly packed chopped fresh coriander leaves (cilantro); 1/4 cup freshly squeezed lime juice; 2 tablespoons vegetable oil; 1 teaspoon sugar; 1 teaspoon salt; 1 teaspoon freshly ground black pepper